Beurrée de Crème avec Sucre d'Érable

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This is a very simple dessert from the La Beauce region of Quebec.
Basically, white bread soaked in heavy cream with maple sugar sprinkled over top.

Maple sugar grated from a hard block gives this simple dessert its sweet crunch, and thick, heavy cream gives it its lush pillowiness. In La Beauce, cream tends to be particularly rich; to make regular supermarket cream more substantial, we've whipped it a little bit.
3/4 cup heavy cream
4 thick slices of hearty white country bread
4 tbsp. coarsely grated maple sugar
1. Put cream into a medium bowl, and whisk until slightly thickened. Pour 1/4 cup of the cream over each slice of  bread. Sprinkle 1 tbsp. of the maple sugar over the cream. Serve immediately.

This recipe comes from Saveur magazine, issue #47.  The main focus of this issue was A French Canadian Christmas Eve feast.

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AK1 Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 10 April 2012 Location: Ontario, Canada Status: Offline Points: 1081	Post Options Post Reply Quote AK1 Report Post Thanks(0) Quote Reply Topic: Beurrée de Crème avec Sucre d'Érable Posted: 13 June 2012 at 11:36
	This is a very simple dessert from the La Beauce region of Quebec. Basically, white bread soaked in heavy cream with maple sugar sprinkled over top. Maple sugar grated from a hard block gives this simple dessert its sweet crunch, and thick, heavy cream gives it its lush pillowiness. In La Beauce, cream tends to be particularly rich; to make regular supermarket cream more substantial, we've whipped it a little bit. 3/4 cup heavy cream 4 thick slices of hearty white country bread 4 tbsp. coarsely grated maple sugar 1. Put cream into a medium bowl, and whisk until slightly thickened. Pour 1/4 cup of the cream over each slice of bread. Sprinkle 1 tbsp. of the maple sugar over the cream. Serve immediately. This recipe comes from Saveur magazine, issue #47. The main focus of this issue was A French Canadian Christmas Eve feast.

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